3 Tbsp. extra-virgin olive oil 1 medium (8 oz.) bunch lacinato kale, stems discarded, leaves roughly torn (about 6 cups) 1. Heat oil in a large 12-inch cast-iron skillet over medium high until ...

Massage chopped kale leaves with olive oil and lemon juice until it softens. Add cooked quinoa, cherry tomatoes, cucumber slices, and avocado chunks. Toss the whole thing with a light vinaigrette of ...

Blend fresh kale leaves along with bananas, almond milk, and a dash of honey for sweetness. Pour the mixture in a bowl and ...

Most gardeners grow cabbage and kale from started plants rather than from seed. Choose healthy-looking plants. Look under the leaves and along the stem for any insects, especially aphids ...

Add enough kosher salt so the water tastes salty, like the ocean. Blanch de-stemmed kale for about 3 minutes, or until kale is tender and tears easily. Shock blanched kale in ice water and squeeze ...